serve with soy sauce for dipping
5 ounces chicken, bones removed
2 teaspoons soy sauce
2 teaspoons sesame oil
9 green onions, thinly sliced
salt and pepper
wonton wrappers
6 tablespoons peanut oil
1/2 teaspoons minced fresh ginger
1 tablespoon sesame seeds
Finely chop chicken. Stir in, soy sauce, sesame oil, salt, pepper. and 1/4 of the green onions. Bring a large pot of salted water to a boil. Put about 1 tablespoon of the filling in the center of a wonton skin. Brush the edges of the skin with warm water. Fold wrapper-corner to corner to from a triangle. Fold over and connect the two farthest corners of the wrapper and seal closed. Cook wontons in batches in boiling water about 2 minutes. Drain then plunge into cold water to stop cooking, drain again. Toss with 1 tablespoon of peanut oil. Heat a tablespoon of oil in a saucepan. Add sesame seeds, stir constantly until golden. Add ginger. Add remaining scallions and cook until soft. Season to taste with salt and pepper. Remove from heat. Heat 2 more tablespoons of peanut oil over medium heat. Brown the wontons in batches, adding the remaining peanut oil between additions. Cook until golden all over. Top wontons with the green onion mixture.